Middle Eastern Rice with Black Beans and Chickpeas

I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.

INGREDIENTS (for 8 servings):

1 tablespoon olive oil

1 clove garlic, minced

1 cup uncooked basmati rice

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cayenne pepper

1 quart chicken stock

1 1/2 pounds ground turkey

2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed

2 (15 ounce) cans black beans, drained and rinsed

1 bunch chopped fresh cilantro (optional)

1 bunch chopped fresh parsley (optional)

1/4 cup pine nuts (optional)

salt to taste

ground black pepper to taste

PREPARATION:

Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Place the turkey in a skillet over medium heat, and cook until evenly brown.